Hungarian Beef Stew from Ellie Krieger

by Hilary Gauntt on January 7, 2016

The challenge for cooks like me in cold, rainy January is that while I should be eating salads to whittle away at my holiday fat suit; I am craving hearty, satisfying dinners! El Nino has arrived and comfort food should be your reward at the end of a wet and windy day.

Here’s a perfect solution! Ellie Krieger is a healthy eating advocate and James Beard Award-winning author. Her new book “You Have It Made” is full of healthy make ahead meals like this stew. It is meaty and rich tasting, and loaded with lots of vegetables and flavor. Pick a rainy afternoon to make this, as it will need to simmer for a couple of hours. Freezes well if you have any left!

1 1/2 pounds lean boneless chuck roast, trimmed and cut into 1-inch pieces

3/4 tsp. salt, divided

1/2 tsp. freshly ground black pepper, divided

2 Tbs. olive oil

2 medium onions,chopped

2 Tbs. all-purpose flour

1 Tbs. paprika

1 tsp. caraway seeds

3 garlic cloves, minced

1 cup dry red wine

2 cups water, divided

1 1/2 cups unsalted beef stock

1 pound fingerling potatoes cut into 1-inch chunks

3 carrots, peeled and coarsely chopped

2 red bell peppers, sliced

Sprinkle the beef with 1/2 tsp. salt and 1/4 tsp. pepper. Heat the oil in a large Dutch oven over medium high heat. Add one-third of beef to the pan; cook 6 minutes or until golden brown on all sides. Transfer to a plate. Repeat procedure with remaining beef in two more batches.

Reduce heat to medium, and add onions to pan; cook 5 minutes or until softened. Add flour, paprika, caraway seeds, and garlic; cook 1 minute, stirring. Add wine; cook 2 minutes or until thickened, stirring occasionally and scraping browned bits from the bottom of the pan.

Add 1 cup water, stock, and beef to the pan; bring to a simmer. Reduce heat to low; cook for 1 1/4 hours. Stir in potatoes, carrots, peppers, and remaining 1 cup water; simmer, partially covered, for 45 minutes to an hour or until meat and vegetables are fork-tender. Season stew with remaining 1/4 tsp. salt and 1/4 tsp. pepper.

Serves 6 (If making this a one-pot meal I would say 4-5).

beef stew

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